DeVonn Makes Matcha Cheesecake

Ingredients

• 16 oz Philadelphia Cream Cheese (room temperature, softened)
• 1/2 cup Granulated Sugar
• 2 Large Eggs (room temperature)
• 1/2 cup Heavy Cream
• 1 tsp Vanilla Extract (pure)
• 1/4 tsp Salt
• 2 tbsp All-Purpose Flour (sifted)
• 1/4 cup Matcha Powder (sifted, culinary grade)
• 1 spray Cooking Spray (non‑stick spray for pan)
• 2 sheets Parchment Paper (cut to fit 9‑inch springform pan)

Instructions

1. Prepare the Pan

   Spray the inside of the 9‑inch springform pan with non‑stick cooking spray. Cut two sheets of parchment paper to the size of the pan, place one on the bottom and one on the sides, pressing firmly to create a double barrier.

   Time: PT5M

2. Cream Cheese and Sugar

   In the stand mixer bowl, add the softened cream cheese and granulated sugar. Mix on medium speed until smooth and slightly fluffy, about 2‑3 minutes. Scrape down the sides once.

   Time: PT5M

3. Incorporate Eggs

   Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Mix on low‑medium speed; the batter will lighten in color.

   Time: PT5M

4. Add Cream, Vanilla, and Salt

   Pour in the heavy cream, vanilla extract, and salt. Mix just until combined, about 1‑2 minutes.

   Time: PT2M

5. Fold in Flour

   Sift the all‑purpose flour over the batter, then fold in gently with the spatula until just incorporated. Scrape the bowl sides to ensure no pockets remain.

   Time: PT2M

6. Divide Batter and Add Matcha

   Divide the batter evenly into two medium bowls. To one bowl, sift in 1/4 cup matcha powder and mix by hand until uniformly green, about 3‑4 minutes. Leave the other bowl plain.

   Time: PT5M

7. Create the Marble Effect

   Starting with the plain batter, pour a third of it into the prepared pan, then a spoonful of matcha batter, then repeat, alternating until both batters reach the bottom. Use a skewer or knife to swirl gently, creating a marbled pattern without fully blending.

   Time: PT5M

8. Bake

   Place the pan on a middle rack and bake at 400°F (204°C) for 45 minutes, or until the top is deeply golden and the center still has a slight jiggle.

   Time: PT45M

   Temperature: 400°F

9. Cool Completely

   Turn off the oven, crack the door, and let the cheesecake sit for 15 minutes. Then remove the pan, place the cake on a cooling rack, and let it cool to room temperature (about 45‑60 minutes). Once cool, refrigerate for at least 2 hours before slicing.

   Time: PT1H

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

20g

Fat

28g

Fiber

1g